Green Salad with Grilled Apples

Green Salad with Grilled Apples
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 4 servings


1/4cup canola oil
3tablespoons apple cider vinegar
3tablespoons apple juice
1tablespoon honey
1/4teaspoon salt
1large crunchy apple, unpeeled, such as Braeburn, Fuji or Gala
3tablespoons butter, melted
1/8teaspoon salt
4cups chopped romaine
1/2cup walnut or pecan halves
1/4cup crumbled blue cheese or feta
Grapes or clementine sections, optional


  1. To prepare dressing, combine all ingredients in a screw-top jar. Place lid on jar and shake well.
  2. Slice apples into quarters, cut out core and stems, and then cut quarters into halves again. Toss with melted butter. Sprinkle lightly with salt, and toss.
  3. Grill apples over a hot fire (direct heat), about 3 minutes per side, until they have golden grill marks. Don’t let them blacken. Remove from grill and let cool. (Apples can remain at room temperature up to 1 hour.)
  4. Place lettuce in a large bowl. Top with nuts and cheese. Shake dressing well, and drizzle over salad. Top with warm apples and garnish with grapes or clementines, if using.

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Nutritional Info *per serving

  • Calories 376
  • Fat 34g
  • Cholesterol 29mg
  • Sodium 402mg
  • Carbohydrate 15g
  • Fiber 3g
  • Protein 4.5g